SUNNYSIDE – courtesy of Christine Cuthbertson
4 Scottish Chicken Breasts
2oz Scottish Butter
1oz Plain Flour
1/2 Pint of Scottish Milk
1/2 Pint of Dry Cider
4oz Scottish grated Cheddar Cheese
In a pan-fry the chicken breasts to colour and seal for 4-5 minutes
and transfer to an oven proof dish.
In a saucepan
gently heat the butter and flour to make a roux, and then gradually
add the milk and cider stirring constantly. Add the mustard and
salt and pepper to taste and bring to the boil. Take off the heat
and mix in half the grated cheese until melted.
Cover the chicken breast with the sauce mixture. Top with the
remainder of the cheese and crushed crisps. Bake in a moderate
oven for 30 minutes.
Scottish new potatoes and carrots.